| Surimi is a traditional aquatic food,which is rich in nutrition and convenient to eat.It is very popular among consumers.Extensive research has been conducted to on surimi for quality improvement.Scomberomorus niphonius(S.niphonius)is one of the economically important marine fishes in China.S.niphonius flesh can be processed into surimi products,or canned.Among them,surimi products account for the majority proportion.But the gelling properties of myofibrillar protein of S.niphonius are relatively poor,resulting in low gel strength of S.niphonius surimi,affecting the commercial value of the product.3D printing is a new material forming method.In recent years,3D printing has been gaining ground in the field of food production.This study investigated the effect of sweet potato starch and transglutaminase on the quality improvement of S.niphonius surimi products made through3D printing,and explored a new molding method of surimi products,which was conducive to the improvement of quality of surimi products.These findings lays a foundation for the application 3D printing to make surimi product out of S.niphonius.Firstly,this work investigated the effect of addition of sweet potato starch on the physical properties(rheological properties,gel strength,TPA,color,cooking loss,water holding capacity(WHC)and microstructure)of S.niphonius surimi gel.The results showed that as the sweet potato starch content increased,the viscosity of the starch-surimi mixture decreased facilitating the flow of the surimi out of the printer nozzle.The surimi gel with 8%sweet potato starch concentration showed good gel strength(2021.70 g·mm),WHC(82.39%),microstructure and less cooking loss(1.95%).The optimal amount of sweet potato starch in S.niphonius surimi products was 8%.The effects of 3D printing process parameters such as nozzle diameter,platform moving speed and extrusion rate on the quality of S.niphonius surimi were investigated,and the relationship among the three key process parameters was established.The results showed that under the conditions of 1 mm nozzle diameter,20 mm/s platform moving speed and 15 mm~3/s extrusion rate,the quality of the printed S.niphonius surimi sample was the best among tested.There were restrictive relationships among the nozzle diameter,platform moving speed and extrusion speed.Therefore,the three parameters should be regulated and controlled in sync during the printing process The effects of 3D printing and traditional molding methods on gel strength,TPA,color,cooking loss,water holding capacity and microstructure of S.niphonius surimi samples were investigated.The comparison of traditional method of surimi preparation with 3D printing showed that surimi gel prepared by 3D printed construct was softer in gel strength(1398.65 g·mm)and lower in hardness(945.17 g)although showing slightly higher cooking loss(6.76%)and lower water holding capacity(72.66 g)than the conventional product.while the springiness cohesiveness,resilience and W*of printed S.niphonius surimi increased significantly.The microstructure of the 3D printed surimi gel was loose and porous.This showed that the 3D printing generated a soft printed structure.Secondly,the effect of addition of transglutaminase on the physical properties(rheological properties,gel strength,TPA,color and microstructure)of S.niphonius surimi gel was investigated.The results showed that as the transglutaminase content increased,the viscosity of the surimi mixture decreased facilitating the flow of the surimi out of the printer nozzle.The surimi gel with 0.3%transglutaminase concentration showed good gel strength(2848.21 g·mm),TPA,color and microstructure.The optimal addition of transglutaminase in S.niphonius surimi products was 0.3%.The effect of transglutaminase on 3D printing of S.niphonius surimi was also investigated.The results showed that the surimi gel with 0.2%and 0.3%transglutaminase concentration showed good 3D printing quality.When the transglutaminase content was lower than 0.2%or higher than 0.3%,the surface of printed surimi sample was rough,and multiple faults appeared,which reduced the printing accuracy.In addition,different contents of transglutaminase had the same effect on the traditionally molded S.niphonius surimi products and 3D printed S.niphonius surimi products,indicating that the effect of transglutaminase on the gel characteristics of S.niphoniussurimi was not altered by 3D printing. |
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